Thai Style Roasted Veg

If you want to save time on this meal you can use ready bought red Thai paste, I am posting a method here to make some as bought ones often contain animal products. If you wish you can marinade the tofu in 1 tbsp oil/2 tbsp soy for a couple of hours if you need it "taming" a bit

• Ready In: 50 mins
• Serves: 4

Ingredients

• For the Red Curry Paste

• 2  teaspoons  coriander seeds
• 1  teaspoon cumin seed
• 1  garlic clove, finely chopped
• 2  teaspoons fresh ginger, finely chopped
• 2  teaspoons lemongrass, finely chopped
• 2  fresh red chilies, de-seeded

• For the roast vegetables

• 2  aubergines, chopped into 2 . 5cm/1 inch pieces
• 1  lb button mushroom, left whole
• 16  cherry tomatoes
• 2  red onions, quartered
• 250  g firm tofu, cubed
• 1  tablespoon  shoyu or 1  tablespoon light soya sauce
• 1  tablespoon  peanut oil
• 1  limes, juice of or 1  lemon, juice of, only

• For the garnish

• 2  tablespoons fresh basil, finely chopped

Directions

1. Preheat oven 190°C.
2. First make the red curry paste:
3. Put all the ingredients into a blender and blend until they form a smooth, thick paste. Set aside.
4. Put the vegetables and tofu onto an oven proof tray. Mix the shoyu, groundnut oil and lime or lemon juice and pour over the vegetables. Toss well to coat.
5. Roast the vegetables for 25 minutes, then add the curry paste and toss well again to coat. Return to the oven for another 5 minutes.
6. Transfer to a serving platter and garnish with basil.